Spaghetti Casserole

13 Oct

Yesterday I was searching for some dinner inspiration, as all the recipes in my regular rotation are starting to bore me.  I tend to get into a rut pretty easily, so every few months I like to drop all my regular eats and try a bunch of new stuff.  In my searches I came across a recipe for Creamy Chicken Spaghetti Casserole.  I had most of the ingredients on hand, and I’m a huge fan of pasta, so I thought I’d give it a try.

I had to improvise a bit, as I don’t keep whole milk (cream) or fresh Parmesan on hand, so that probably made it a little less rich (I used skim milk and Kraft parmesan).  I also had a rotisserie chicken that I needed to finish up, and used packaged chicken stock instead.  It took a lot longer to cook than expected, as my burners/oven are old and crochety, but it turned out pretty good!

Here’s the recipe:

  • 1 whole Cut Up Fryer Chicken
  • 1/2 Cup Butter
  • 16 ounces, weight White Mushrooms, Sliced
  • 1/4 cup Dry White Wine
  • Kosher Salt And Pepper
  • 1/4 cup Flour
  • 2 cups Chicken Broth (reserved From Chicken Or Canned)
  • 1-1/2 cup Whole Milk
  • 1/4 cup (additional) Dry White Wine
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Whole Black Olives, Chopped
  • 1 teaspoon Kosher Salt, Or To Taste
  • Freshly Ground Black Pepper
  • Extra Cheese, For Sprinkling
  • 1 pound Thin Spaghetti

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

Return large skillet to medium-low heat. Add remaining butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.


Ree’s pictures are much prettier than mine are, but here’s what my finished product looked like:

It’s really delicious, and I have enough leftovers to feed an army.  I froze one container of it to eat at a later date, as I know I’ll get sick of it if I eat it for every meal this week. 🙂  This is a fairly simple yet delicious comfort food recipe.  Definitely worth a try!

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